House & Hotel Magazine loves the ups and downs in and of Life. Last week Fregate Island, today in Sweden. Kolarbyn Eco-lodge is called Sweden’s most nice & easy hotel and guests from all over the World come here to stay for outdoor activities such as wildlife watching, hiking or fishing. During the Kolarbyn Eco-lodge Wildlife Adventure you accommodate at Kolarbyn Eco-lodge. Usually it comes along with a safari tours to see Moose and Beaver.
Kolarbyn Eco-lodge consists of twelve rustic forest huts located in a glade by the beautiful lake Skärsjön. Each hut has two hard beds with sheep skin rugs for sleeping bags. You may also ask for an extra bed for a child. All huts have a wood heater. Many guests come here for lodging in one of the huts, just like a normal hotel, just more primitive and much more adventurous! There is no electricity but live candles and a crackling fire place that will guide you asleep. After a silent night you slowly wake up to birds’ song and a swim in the lake. Kolarbyn is undoubtedly a true nature experience for both couples and families.
The area offers lots of opportunities of free outdoor activities with excellent fishing opportunities and forest trails to explore.
The idea in Kolarbyn is self-catering, byo, fill your bag with champaigne and caviar, lets call it a true wildlife experience.
We love it.
#2 if you go to Stockholm: F12
The F12 – in walking distance from the central train station combines modern design, nouvelle cuisine, located in the Royal Academy of Arts building, and the room is a light and airy one with a very high ceiling. They serve top ingredients, great wines, two menu selections (5 or 9 course) for choice.
You want an eating experience in Stockholm go for it.
F12 is run by Danyel Couet, and has a Michelin star, tables are generously spaced and laid with white linen, and the room can accommodate 65 covers at any one sitting.
We ate from the set lunch menu, tartare of scallops was flavoured with wood sorrel, apple juice and garnished with blackened onion.
This was a quite pretty and refreshing dish, the scallops of good quality and the apple providing a little acidity to balance the scallop.
The wine list had global scope, with selections eg. 2008 Albarino from Martin Codax.
An in-between course was a duck liver bonbon with cherry, the cherry went well with the duck though I am less sure at what the salmiac really added.
The main course was sirloin of Swedish beef, in this case supplied from a cooperative of eleven farms near Stockholm. This was served with celeriac puree, oxtail and garnished with truffle from Gotland. The beef had good flavour,
Finally a vanilla brioche base with cream cheese sorbet, apple and bramble sorbet with vanilla skin a foam of arctic bramble and strawberry, with a little mountain salt added. This was an enjoyable end to the meal. Yummy.
Its worth it.
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